Food Minia

Prawns are quick to cook and great for curries, soups and pasta; hence the ultimate fast food.  Chilli prawn skewers are such a delicious seafood treat with  traditional Kerala flavors. Ingredients to marinate Prawns: Prawns large- 1/2 kg (cleaned without removing tail and head) Turmeric powder- 1/2 tsp Pepper powder-1 tsp Salt-to taste Corn flour-1 tbsp Vinegar-1 tsp Oil-to shallow fry Ingredients For Seasoning: Oil-2 tbsp Thinly chopped ginger-1 tbsp Thinly chopped garlic-1 tbsp Thinly chopped green chilli-1 tbsp Curry leaves-3 springs Chopped capsicum-1 small Chilly powder-1 tsp Soya sauce-1 tbsp Tomato sauce-2 tbsp Salt-a pinch Coriander leaves chopped-few Preparation: Marinate the prawns with ingredients under marination and rest in fridge for one hour. Mean while soak the bamboo skewers in hot water. After one hour thread the prawns on skewers by lengthwise (thread its tail and head part only to get straight  fried prawns) After that shallow fry it in a wide pan of ...

A typical Kerala Style fish curry using drumsticks,; dry roasted coconut and fish. Ingredients: Fish- 1/2 kg (any big fish) Drumstick- 7 pieces (of 3 inch long) Coconut oil-1 tbsp Grated coocnut- 1/2 cup Small onions chopped- 1 cup Ginger chopped-1  1/2 tsp Turmeric powder- 1/2 tsp Chilly powder-1 tbsp Curry leaves-one spring Tamarind-one small lemon sized ball Green chilly slit-2 nos Salt-to taste For Seasoning Coconut oil-1 tbsp Mustard seeds-1 tsp Fenugreek seeds- 1/4 tsp Curry leaves-1 spring Preparation: Soak tamarind in 1/2 cup of water. Heat coconut oil in a pan; add small onions and saute for a minute. Add coconut grated and roast for few minutes until nice golden in color. Switch off the flame by adding turmeric powder, chilly powder and salt. After cools down; add it in to a blender along with 1/2 cup of water and make a smooth paste out of it. In a clay pot (or any) add this paste; drumstick pieces, green chilly, curry leaves and a cup of water. Cook for about 10 minutes...

A simply delicious spicy chutney (chammanthi) for your lazy meal.. Ingredients: Dry Prawns- 1/4 cup Grated coconut- 1/2 cup Dry red chilly-5 nos (increase or decrease as per your spice tolerance) Shallot/small onion-3 nos Tamarind- 1/2 of a lemon size ball (seedless) Salt-to taste Coconut oil-1 tsp Preparation: Clean and wash the dry prawns well. (if you want; remove its tail and head). Dry roast the washed prawns on low flame for few minutes (about 3-5 minutes) until crisp. Take it out and heat a teaspoon of coconut oil in that pan; saute the dry red chilly for few seconds. In a blender; add roasted red chilly, prawns and all other ingredients. Blend for a minute  or until all the ingredients are mixed well and crushed. Serve it with your steamed rice and enjoy!!!

This is a delicious coconut curry seafood stew with a lot of ingredients common in Vietnamese and Thai cooking. INGREDIENTS: 1 tablespoons canola oil 2 tablespoons grated ginger 2 tablespoons pureed lemon grass 2 tablespoons curry powder 6 cups chicken broth 2 tablespoons fish sauce 1 tablespoon light brown sugar 1 tablespoon tamarind soup base  (or 2 tablespoons of fresh lime juice at the very end) 2 (13.5 ounce) cans coconut milk 1 teaspoon chili oil 1 pound medium peeled and deveined shrimp 1 pound hardshell clams 8 ounces mussels 8 ounces halibut (cut into 1x1 inch pieces) or fresh Alaska king crab meat 1/4 cup chopped cilantro cooked jasmine rice about 4-6 cups Siracha Chili paste (optional to add heat) DIRECTIONS: Heat oil in large pot over medium heat.  Cook and stir in ginger, lemongrass, and curry powder in oil for 1 minute.  Pour in chicken broth over mixture and stir continually to incorporate irall ingredients.  Stir in fish sauce and brown sugar; si...

This recipe is so simple easy and tasty. Only takes 5 - 10 minutes! Great with rice, noodles or pile high on fresh bread. 1 x (200 - 250g) packet of raw or frozen (or fresh) peeled king prawns about 150 - 180g of Chinese chive (if not available sub with spring onion/scallion) 4 - 5 eggs a little light soy 1 tsp cornflour few drops of sesame oil some ground pepper pinch of salt some cooking oil

Chinese New Year is just a week away. In Chinese tradition, fish is always a must have for the festive meal. Fish is auspicious to symbolise there will always be plenty year after year. In Chinese phrase it is called 'nian nian you yu' 年年有餘 or 年年有魚. Here the word fish 魚 sounds the same as 餘 which means plenty left. Steamed fish is very popular for any Chinese festive meals. Fish for steaming

The video shows the raw /fresh lap shrimp and the cooked lap shrimp. Not all lap recipes must have mint so in one recipe, I use cilantro. Lap is the national dish of Laos so please refer to my previous posts lap chicken and lap Lao beef . Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food dvds and recipe books.